BEST Traditional Thanksgiving Stuffing Recipe (2024)

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A classic, traditional Thanksgiving stuffing that is perfectly moist and perfectly seasoned with onion, celery, and sage. It will be the star of your feast, and the only stuffing recipe you'll ever need!

Best Traditional Thanksgiving Stuffing

When it comes to a traditional Thanksgiving feast, the turkey plays second fiddle to the stuffing. And if you don't think so, maybe it's because you've never had my grandma's classic stuffing recipe.

My grandma makes the BEST stuffing. No joke. It's amazing. Everyone that I've ever come across that has said, "I don't like stuffing," (myself included) has liked my grandma's stuffing. And it's literally the ONE thing that has to be at all of our family holidays. You can change the meat, you can change the dessert, but there has to be grandma's stuffing. It's perfectly moist and perfectly seasoned.

While this traditional Thanksgiving stuffing is pretty much a classic stuffing recipe, she had two kind of strange techniques that apparently make all of the difference. I'll tell you the tricks here, so pay attention!

Is it Stuffing or Dressing?

Technically, it's dressing since we're not "stuffing" the bird with it (get it?!). But calling it stuffing or dressing is also regional. I discuss that more here.

If you're here, for a Southern Cornbread Dressing situation, head over here because this is not that recipe.

Can I Stuff This Inside My Turkey to Bake?

Yes, you can bake this stuffing inside of a turkey. The internal temperature of the stuffing itself will need to reach 165-degrees Fahrenheit to be safe to eat. The interior of the turkey and the stuffing will be the last to reach this temperature, increasing your overall cooking time and making your white meat greater than 165 degrees, potentially drying it out.

It is easier (and probably better for your turkey) to cook your stuffing separately in a baking dish (or in a slow cooker! Check out how to cook any stuffing in the Crock Pot here!)

What Kind of Bread Should I Use for Stuffing?

For this recipe, I always just use half white sandwich bread and half wheat sandwich bread, cubed and stale or dried.

You can also use French or sourdough for a little bit stiffer stuffing.

What Else Can I Add to the Stuffing?

Stuffing can be personalized to basically anything your heart desires! You can go a little sweet, you can go a little savory, or if you're brave a little mix of the two. I have an article about fun and tasty add-ins for stuffing that's definitely worth giving a read. Here are some other quick ideas.

  • Cheese - From cheddar to Parmesan to smoked Gouda, a little cheese can add just the right amount of creaminess and decadence.
  • Sausage - Sage sausage, smoked sausage, chorizo, apple sausage,... sausage adds a savory element that brings it to the next level.
  • Dried fruit - dried cranberries, cherries, or golden raisins are the perfect way to add a little sweetness
  • Veggies - Red peppers, jalapenos, mushrooms, and butternut squash are all great fresh ways to add some extra flavor to the stuffing.
  • Get more ideas here

Can I Make this Thanksgiving Stuffing Ahead of Time?

Yes! You can prep this up to 2 days before without baking, and store covered in the refrigerator. Your bake time will need to be increased by about 10-20 minutes to account for the dish going in the oven cold.

You can also try my Crock Pot Stuffing recipe, as it's still our family favorite, only it frees up the oven!

Grandma's Weird Stuffing Making Technique

Okay. I know this is weird. But my grandma's stuffing is the best stuffing you could ever taste, hands down. So we will continue to do it this way because who can dispute the best stuffing maker ever. Certainly not me.

Anyway. What she does is slightly over moisten the bread with liquid, then squeeze it out in balls. You can see this method in the video below also.

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BEST Traditional Thanksgiving Stuffing Recipe (4)

Traditional Thanksgiving Stuffing

A classic, traditional Thanksgiving stuffing that is perfectly moist and perfectly seasoned with onion, celery, and sage. It will be the star of your feast, and the only stuffing recipe you'll ever need!

5 from 21 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Thanksgiving Stuffing, Traditional Stuffing, Traditional Thanksgiving Stuffing

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 16 servings

Calories: 190kcal

Author: Michelle

Ingredients

  • 2 large loaves of bread (about 2 pounds) cut into cubes, stale or dried
  • 2-3 cups water or turkey/chicken broth
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 1 teaspoon dried sage
  • ½ teaspoon poultry seasoning
  • Salt and pepper to taste
  • 4 tablespoons butter room temperature
  • 2 eggs beaten
  • Giblets from turkey finely chopped (optional)

Instructions

  • Preheat oven to 350°F.

  • Butter a 9"x13" baking dish.

  • In the baking dish, toss together bread cubes, celery, and onions.

  • Add broth or water to the bread mixture and gently squeeze the mixture together with your hands to wet all of the bread, squeezing out any excess.

  • Add sage, poultry seasoning, salt, and pepper and work into the mixture until incorporated. Taste to test seasoning, and adjust if necessary.

  • Add softened butter in small pats, beaten eggs, and giblets (if using) and gently work in with your hands until incorporated.

  • Bake in the 350°F oven for 40-60 minutes, covering halfway through if stuffing is browning too much.

Notes

Giblets are not included in nutrition facts.

  • To Dry Your Bread in the Oven: First cut into cubes. Then transfer to a baking sheet or casserole dish. Bake for about 15 minutes in a 350°F oven, tossing if necessary, until crisp. You may need to use multiple baking sheets or do it in batches.
  • To Stuff in Your Turkey: Be sure to cook your turkey until the internal temperature of the stuffing itself reaches 165°F. Be aware that this will increase the cooking time of your turkey.
  • Make Ahead: You can prepare this stuffing, without baking and store covered in the refrigerator for up to 2 days. The baking time will increase by about 10-20 minutes to account for the cold dish.
  • Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in the microwave.
  • Freezer Directions: Freeze baked stuffing for up to 3 months. Thaw overnight in the refrigerator. Reheat it in a 350°F oven for 30-40 minutes, or until warmed through, before serving.

Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 29g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 437mg | Potassium: 151mg | Fiber: 3g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg

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BEST Traditional Thanksgiving Stuffing Recipe (2024)

FAQs

Is stuffing better with or without eggs? ›

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

Why add eggs to turkey stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

What can I add to stuffing for more flavor? ›

Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.

Is it better to stuff the turkey or make the stuffing on the side? ›

If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.

Are you supposed to cook the stuffing before putting it in? ›

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

Should you stir stuffing? ›

The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix. Give it a good stir, then let it sit for a minute. The stuffing should be moist but not wet.

What is the best kind of bread for stuffing? ›

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Do you cook stuffing before putting it in the turkey? ›

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Is it OK to make stuffing a day ahead of time? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

How do you keep stuffing moist? ›

Use enough liquid: The key to keeping stuffing moist is to use enough liquid. You can use chicken or vegetable broth, melted butter, or a combination of both. The amount of liquid you need will depend on the recipe, but a good rule of thumb is to use about 1/2 to 1 cup of liquid for every 4 cups of bread cubes.

Why put mayo on turkey? ›

Mayo adds moisture throughout the cooking process, keeping the meat moist so there's no need to brine it beforehand.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Why don t more people eat turkey eggs? ›

Since there is virtually no market for $3 eggs, farmers opt to raise their turkeys for meat rather than eggs and use their hens' eggs for producing more turkeys rather than for consumption.

Who has the best stuffing? ›

The 11 Absolute Best Packaged Stuffing Mixes, Ranked
  1. Williams Sonoma Organic French Bread Stuffing.
  2. Stove Top Stuffing Mix Savory Herbs. ...
  3. Sprouts Cornbread Stuffing. ...
  4. Kroger Turkey Flavored Stuffing Mix. ...
  5. Pepperidge Farm Herb Seasoned Classic Stuffing. ...
  6. Trader Joe's Cornbread Stuffing Mix. ...
Nov 10, 2022

Does Pepperidge Farm stuffing mix go bad? ›

Sometimes expiration dates need to be taken seriously, and sometimes food is safe to eat passed that date. If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

Is stuffing better moist or dry? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

References

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